This course covers designing and implementing an Environmental Monitoring Program (EMP) - a requirement of FSMA Preventive Controls for Human Food - starting with a determination of the pathogen of concern, based on raw materials and finished products. Using case studies and practical examples, learn how to conduct a thorough investigation to determine that primary contamination source has been located and eliminated.
Course Topics:
• Learn how to utilize an EMP to verify sanitation
• Identify contact and noncontact surfaces within the hygiene zone
• Understand the steps necessary to investigate the cause and source of a positive sample and take corrective action
• Learn when and where to test for pathogens
• Create a plan specific to your organization
• Interactive workshops and discussions designed to facilitate training transfer
• Discuss available options for indicator organisms
• Understand implications for Food Contact Surface (FCS) and Non FCS sampling
• Learn how to use baseline data and zone designations to support sampling plan design for routine monitoring and data trending
• Identify sampling results that indicate investigative sampling tactics should be used
• Learn about sanitary design principles and how to apply targeted sampling for equipment and facility layout concerns
• Learn to identify gaps in equipment design where product can become contaminated